Put
chicken into a large bowl. Cut lemons in half; squeeze juice over the chicken.
Slice onion and add it to the bowl along with olive oil, paprika, thyme, salt
and pepper.

Use
your hands or tongs to turn the chicken over and over to coat it with
seasonings (you may cover and refrigerate at this point for several hours).

Put
the chicken skin side up on a shallow roasting pan large enough to hold the
pieces in a single layer. Drizzle contents of bowl over chicken (including the
onion). Tuck one of the lemon rinds under the rib bones of each chicken piece.
Put chicken in the oven and reduce heat immediately to 375 degrees. Bake for 25 minutes, or until chicken is cooked through.
Discard lemons and any onions that may have burned.

To
serve a low-fat chicken dish, remove skin before serving and drizzle the
chicken with 1 teaspoon of pan juices. To make it a richer dish, serve the
chicken skin on and pour all of the pan juices over the pieces (don't scrape
the pan, because the high heat in this recipe will likely cause a few of the
drippings to burn and you won't want that flavor in the juice).